Heading into the chillier seasons with a hot and zesty chili! This white chili is a nice change from the tomato-y, more traditional chilis, with the fresh flavors of lime and cilantro added at serving. (Of course, adding it at the end, you can easily forgo the cilantro if you’re one of the unfortunates who only taste soap.)
1# Cooked Chicken(poached breasts, leftover rotisserie or roasted chicken, etc)
1 Medium Onion, chopped
2 cloves Garlic, minced
1 Tbsp Olive Oil
4 C Chicken Broth
1 4oz can Green Chiles
3 15oz cans White Beans (white kidneys, great northern…)
1½ C Frozen Corn
2 teasp Cumin
2 teasp Oregano
1 teasp Coriander
½ teasp Cayenne (more or less, depending on your taste for heat)
Salt & Black Pepper to taste
Shredded Cheddar Cheese (or Monterrey Jack), chopped Cilantro and Fresh Lime Wedges for garnish.
Shred or dice the chicken and set aside.
Heat the olive oil in a large pot over medium heat.
Add the onion and cook gently until it becomes translucent.
Add the garlic and saute until it just starts to brown.
Add broth, chilis, and spices and bring to a boil. Turn to simmer for 15 minutes.
Drain and rinse the beans and add to the pot.
Add chicken and corn and simmer until heated through.
Serve hot with cheese, cilantro and lime wedges.